The Sweet Side of Summer
Two Jell-O classics ready for an encore
By Kay Erickson, Photography By Lovely Hitchcock
There was a time when every church potluck or family summer picnic featured a colorful mix of Jell-O salads. Entire tables would be laden with a rainbow of gelatin concoctions. While pasta salads seem to have replaced that colorful, molded magic, I miss the kaleidoscope of years past and am calling for a comeback. If you want to tap into that nostalgia and need a little inspiration for your summer smorgasbord, I offer two of my favorites: my Aunt Anne’s Pear Lime Salad and, of course, everyone’s favorite — Strawberry Pretzel Salad.
Enjoy!
Pear Lime Jello
~Recipe from Anne Krawetz
· 1 pkg lime Jell-O
· 1 can pear halves or slices
· 6 oz. cream cheese
· 1 c. whipping cream
Drain and save the juice from the pears. Should equal 1 cup (add water if needed to equal 1 cup). Combine the Jell-O mix and the pear juice in a small bowl and mix well. Set aside. In a blender add the pear halves and 6 ounces of cream cheese and blend well. In a medium bowl, whip the whipping cream to stiff peaks. Whisk in a small amount of pear cheese mixture until combined. Add the rest of the pear cheese mixture and whisk until it is blended. Add the Jell-O and whisk until well blended. Fold into a five-cup mold and refrigerate for six hours or overnight. Unmold and serve.
Strawberry Pretzel Salad
~ Recipe from Kay Erickson
CRUST
· 2 ½ c. crushed pretzels
· 3 T. sugar
· 1 stick unsalted butter, melted
Preheat oven to 350 degrees. Combine and press in a 9” x 13” pan and bake for 10 minutes.
FILLING
· 8 oz. cream cheese
· 1 c. sugar
· 1 8-oz. container Cool Whip
Cream together the cream cheese and sugar, mixing well. Fold in the Cool Whip. Spread over cooled, baked crust. Be sure to spread the mixture to the edges of the pan so the topping does not leak over the edges.
TOPPING
· 2 c. boiling water
· 2 pkgs. strawberry Jell-O
· 2 pkg. frozen strawberries (16 oz. each), thawed
Combine the boiling water and Jell-O, mixing well. Fold in the strawberries. Refrigerate until the mixture is partially set, about an hour or so. Carefully and evenly spread the topping over the cheese mixture. Cover and refrigerate for four to six hours.
